Food Blog Posts

Kale is a healthy leafy green vegetable that you’ll find year-round in the grocery store but grows abundantly in winter. While it’s great chopped up in soups and stews, it can also be delicious as the base of a tasty salad.

I've discovered two tricks that help make kale better as a salad green. Let’s be honest: kale can be tough to chew and bitter in taste. The first trick is to remove the kale leaves from the stems and massage them. The stems are typically stringy and crunchy, so that helps with the chewiness. Massaging the kale leaves gives them a softer, more silky texture and also reduces the bitter flavor.

The holiday season is finally over and life is slowing down a bit.  Everyone has made their New Year’s resolutions to be the best versions of themselves for 2020. 

To wrap up 2019, we wanted to share with you our most popular posts this year.

It's always fun to see what resonates with our food-loving friends. We strive to share recipes we think are healthy, fun, and realistic -- no 25-ingredient recipes here! 

Photo by Jonathan Parrish.

Sweet potatoes are healthy, delicious, and grown right here in Mississippi. What’s not to love? Well, I don’t love all the fat that most people add to them, whether making casseroles, baking pies, or deep-frying sweet potato fries.

These muffins are a healthy breakfast food you can enjoy at home or on the go. The recipe pairs the rich flavor of sweet potatoes with a bright splash of citrus. The golden color hides the grated carrot, and whole wheat flour boosts your fiber intake even more. With a mere 120 calories per serving and 50 percent of your vitamin A for the day, you’ll start the day off right! You could add chopped pecans for a little extra protein, or dried cranberries for extra flavor, but know they’ll both add more calories. (In my opinion, it’s worth it!)

Our Facebook fans have asked for healthier holiday recipes and slow cooker recipes, so The Food Factor team has combined both requests into one new video: Slow Cooker Cranberry Pork Roast!

Nothing says fall like the scent of homemade applesauce simmering on the stove. One of the best things about making your own food is the ability to control the spices, amount of sugar, and texture of whatever you’re making. We found small bags of apples on sale for 99 cents each in the produce department of our local grocery store. Imperfect or slightly bruised apples make great applesauce! (Photo by MSU Extension)

Eating seasonal vegetables helps you get the most nutritional bang for your buck. Brussels sprouts are wildly popular right now and are easy to prepare. (Photo by Jonathan Parrish/MSU Extension)

Sweet potatoes and yams. They’re the same thing, right?

Not really. They look and taste different. Sweet potatoes (Ipomoea batatas) are sweeter with a smooth, thin skin. (Photo by Kevin Hudson)

When you need a boost of protein before you dash out the door, try this quick smoothie. You can experiment with different fruits, add ice if you prefer a frozen drink, and swap out peanut butter for an alternative like sunflower seed butter if you have allergies.

Fans of The Food Factor know I love rotisserie chicken. I’ve added this quick recipe to my repertoire for using a store-bought rotisserie chicken. You could also use canned chicken breast or even sliced chicken or turkey from the deli.

I’m always looking for recipes that cook up fast and reheat well. This Asian Beef and Noodles recipe gives me a delicious dinner and fabulous leftovers for my lunch.

Eating healthy foods doesn’t mean saying no to all desserts. For me, it means finding recipes that satisfy my sweet tooth but also help me meet my goals for daily fruits and vegetables. This recipe for a frozen treat is low in fat and loaded with fruit and fiber.

It’s tailgating season, and there’s nothing like a buffet of snacks to rack up the calories. The Food Factor to the rescue! Here is a healthier take on your favorite spinach dip. Instead of chips, serve with cut-up veggies.

September is National Rice Month! To celebrate, we made this fast and filling Caribbean Casserole. It’s perfect as a quick weeknight entrée served with a side salad and fruit, or as a potluck dish. 

If you have little helpers in the kitchen, put them to work making these tots. I love how versatile this recipe is – it can be an afterschool snack, an appetizer, or a healthy side dish. Bonus points for making vegetables FUN!

In Mississippi, the summer heat goes on forever. If you are ready for a break from the same old beverages, try this tasty and refreshing watermelon punch. You get the health benefits of fruit and hydration at the same time!

August is National Catfish Month! There are many delicious ways to cook catfish, and this recipe helps you get those daily vegetable servings checked off your list. Support Mississippi’s catfish producers and buy locally raised catfish.

Who says you can’t have “baked potatoes” in the summertime?

I love baked potatoes, but I hate heating up the oven when the summer sun is sizzling. That’s when my slow cooker comes to the rescue! It’s fast and easy to wash, oil, and foil potatoes before work in the morning. Then, when I come home, I can add my healthy toppings and have a meal in no time.

If you planted fall tomatoes, soon you’ll need to install a support system to keep the branches and fruit off the ground. There are three different systems for supporting tomatoes: staking, trellising, and caging.

When the weather heats up, it’s good to have a plan for those nights when you just don’t want to heat up the kitchen. This recipe is perfect for summer nights, for picky eaters (because everyone can decide what they want in their pita), and for healthy eaters. #winning